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Epicurious

Grilled Salmon with Hoisin Glaze and Plum-Ginger Relish

By Chris Schlesinger

4.1

(4)

Image may contain Plant Food and Produce
Grilled Salmon with Hoisin Glaze and Plum-Ginger RelishStephen Sullivan; food and prop styling: Roscoe Betsill

In this supereasy, Japanese-inspired dish, salmon is glazed with salty-sweet hoisin sauce and served with a fresh, tangy relish of plums and ginger.

Recipe information

  • Yield

    Makes 6 (main course) servings

Ingredients

4 ripe plums, unpeeled, pitted and finely diced
2 tablespoons fresh ginger, peeled and minced
1/4 cup unseasoned rice wine vinegar
6 (8-ounce) salmon fillets with skin
3 tablespoons olive oil
1 tablespoon kosher salt
2 tablespoons freshly coarse-ground black pepper
1/2 cup hoisin sauce
1/4 cup scallions, white and green parts, thinly sliced
3 tablespoons sesame seeds, toasted

Preparation

  1. Step 1

    In medium bowl, stir together plums, ginger, and vinegar. Refrigerate until ready to serve.

    Step 2

    Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.

    Step 3

    Rub salmon fillets on both sides with oil and sprinkle with salt and pepper. Arrange fillets on grill, skin sides down. Grill, turning once, until just cooked through, about 6 to 8 minutes per side, brushing with hoisin sauce during last 30 seconds of cooking on each side.

    Step 4

    Transfer fillets to platter and sprinkle with scallions and sesame seeds. Serve, passing plum relish on side.

TagsPlumStone FruitFruitGingerHerbs & SpicesSalmonFishSeafoodMainDinnerGluten FreeDairy FreeQuickEasy30 Minutes or LessWeeknight MealsGrillingSummerEpicurious
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